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Boondhi Laddu

Boondi laddu is a popular Indian sweet made from gram flour and sugar syrup. It is a round-shaped sweet that is often served during festivals and special occasions. The gram flour is made into small droplets and fried until crispy. These fried droplets are then mixed with a sweet syrup made from sugar, cardamom, and saffron. The mixture is shaped into small round balls and allowed to cool and harden. Boondi laddu is known for its rich taste and sweet aroma, and it is often enjoyed as a dessert or offered as prasad (religious offering).

Boondhi Laddu

Recipe by S Kamala
Recipe rating: N/A
Course: SweetsCuisine: Indian, TamilDifficulty: Medium


Prep time


Cooking time



Boondi laddu is known for its rich taste and sweet aroma, and it is often enjoyed as a dessert or offered as prasad (religious offering).


  • Besan flour – 2 cups (heaped)

  • Cooking soda – a pinch

  • Salt – a pinch

  • Oil for deep frying

  • Sugar – 3 cups

  • Water – 3/4 cup

  • Few drops of kesar colour (optional)

  • Cashew Nuts – 10 to 15

  • Raisins – 10 to 15

  • Cardamon Powder – 1 teaspoon

  • Cloves – 5

  • Diamond candy (Kalkandu) – one tablespoon (optional)

  • Ghee – 2 tablespoons


  • For Boondi:
  • In a mixing bowl, combine flour, salt, and cooking soda. Gradually add water to form a smooth batter, similar to dosa batter.
  • Heat oil in a heavy-bottomed kadai. Hold a boondi ladle with small round holes over the kadai. Carefully pour the batter over the holes, tapping gently to allow the batter droplets to fall into the hot oil.
  • Quickly stir with another ladle and remove the boondis once they are 3/4th cooked. Do not overcook them. Set the boondis aside and repeat the process for the remaining batter.
  • For Syrup:
  • In a separate vessel, combine sugar and water, then bring to a boil.
  • Add food coloring and continuously stir until the syrup reaches a one-string consistency.
  • Stir in the cardamom powder and turn off the heat.
  • Mixing:
  • Combine the boondis with the prepared sugar syrup, mixing thoroughly.
  • Heat ghee in a pan and fry cashew pieces, raisins, and cloves. Add these fried ingredients to the boondi-syrup mixture.
  • Add kalkandu (sugar candy) and mix well. Allow the mixture to sit for 10 to 15 minutes, stirring occasionally.
  • While the mixture is still warm, shape it into lemon-sized balls, placing them on a plate as you go. Continue this process until all the boondi mixture has been used.
  • Storage:
  • Place the finished laddus in an airtight container for storage.
  • Note: Using the measurements provided, you should yield between 20 to 25 laddus.
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